I love my Mexican kitchen and the habits I have developed that make eating foods that are good for us easy and available. Maybe you’ll find some tips here that will help you incorporate more good foods into your diet. I hope so!
I have a habit of making big pots of brown rice every few weeks and freezing it in serving sized batches per the blog post here on Summer Tomato. I always wanted to make brown rice but I seldom thought of it in time for dinner. (It usually takes 45 minutes to cook.) The process outlined in the Summer Tomato link makes it easy and fast to make a big pot of delicious brown rice to eat fresh and then to package up the rest for the freezer. It’s a great time saver and makes it so you can eat healthy meals without too much effort! Below is a picture of the packets from my freezer.
This time I did things a little differently. I started the huge pot of brown rice on the stove and then added about a cup and a half of quinoa. (Actually, this was Paul’s idea!) Quinoa is very healthy for you and though it has a different cooking time from brown rice, it worked perfectly and tasted great. I’ll do this from now on, it makes the rice a bit lighter, too. A picture is below.
I’ve written about my peruano beans before – and the way I cook them using my slow cooker. You can read that post “Tips from My Mexican Kitchen” and learn a few other tips while you’re at it. Yesterday I made a nice pot of peruano beans to go on top of the rice-quinoa and also to put in the freezer. I freeze one cup batches of beans that are easy to thaw and use when the inspiration strikes. Beans are a rich source of fiber and protein and are a staple in my diet. A picture is below.
Earlier in the week I made a different pot of beans but they were delicious, too. Half peruano and half black beans (what I had on hand) – they were made in the slow cooker the usual way but then I chopped about a half of a tiny can of chipotle peppers and added them to the beans. What a treat! And the peruano beans added a creaminess that is usually missing with black beans alone. Sorry, no picture, we ate them all up!
Almost every morning I make a smoothie for breakfast. I don’t drink milk so I use tea for the liquid. Into my Vita-Mix go some nuts (almonds or walnuts), some seeds (chia, flax, or sunflower), two dates (I buy huge heaps of them at the mercado), and a seeded apple. Then I add some frozen fruits which change every day. Usually a half banana starts it off. Then a few blueberries. Then some frozen pears or kiwi. I buy large amounts when they are reasonably priced and freeze them. The kiwis I slice in half and scoop out the half with a spoon, freezing them separately in ice cube trays. I also freeze grapes, mangoes, papaya, and melon. I have been reading about the cancer-fighting guanabana fruit and had wanted to try it. (Here’s a 2011 article from Psychology Today) It finally came into season and I bought one the other day. I read that you don’t eat the seeds (they are toxic) so I froze the meat in the ice cube tray and have been including them in my smoothies, too. I need to buy a whole bunch this week so that I don’t run out when they are out of season!
I also add various ingredients every day – some of which have been muled down from the US and some I have brought from Mexico City. Those are nutritional yeast, fiber powder, Maca powder, hemp seeds, and cinnamon. I always add a couple of teaspoons of cinnamon – did you know how good it is for you, especially if you have high cholesterol?